Pumpkin Crunch Cake

 I blogged a recipe for Pumpkin Pie Cake a while ago with similar ingredients but when I found this recipe for Pumpkin Crunch Cake on FaceBook, I decided to try it anyway.

This recipe is every bit as delicious but it is more like a crustless pie than a cake.  The filling stays at the bottom with a delicious nutty crumb topping. The trick is to use a spatula when serving so it stays together.

Tastes great chilled with whipped cream. So easy to make. The husband and the grandchildren loved it.

Pumpkin Crunch Cake 

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 box yellow cake mix
• 1 cup pecans, chopped (roasted, candied optional)
• 1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!